Super Fluffy Gluten-Free Pancakes (1 Bowl!)

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Pouring maple syrup onto a stack of fluffy gluten-free pancakes

It’s no secret we LOVE pancakes here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! But a super classic, FLUFFY gluten-free take similar to your favorite pancake house-style short stack? It’s an overdue addition to the collection!

These pancakes are easy to make in 1 bowl in just 25 minutes. Get ready to flip — you’re gonna love ‘em!

Eggs, oil, salt, vanilla, brown rice flour, cassava flour, potato starch, coconut sugar, almond flour, and dairy-free milk

These EASY, fluffy, AMAZING gluten-free pancakes begin by whisking together the classic pancake wet ingredients: (dairy-free) milk, eggs, oil, and vanilla.

Next, we add a combination of gluten-free flours: almond flour, brown rice flour, potato starch, and cassava flour. We experimented with many different combinations and ratios until we landed on this perfect mix!

Dry ingredients in a bowl over wet ingredients

The final pancake essentials include (coconut) sugar for sweetness, baking powder for lift, and sea salt for flavor.

Stirring gluten-free pancake batter

Cook them in your favorite pan just like you would any other pancake, and it’s showtime!

Cooking pancakes in a cast iron skillet

We hope you LOVE these pancakes! They’re:

Undetectably gluten-free
& Pancake perfection!

We love topping these pancakes with (dairy-free) butter and maple syrup for a classic pancake-house feel. They’re also delicious with our 4-Ingredient Nutella (Vegan + GF), Simple Berry Compote, sliced fruit, nut butter, and more!

More Gluten-Free Pancake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bite of fluffy gluten-free pancakes on a fork

Super Fluffy Gluten-Free Pancakes (1 Bowl!)

Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, optionally dairy-free, made in 1 bowl, and oh-so delicious!
Author Minimalist Baker
Pouring maple syrup onto a stack of fluffy gluten-free dairy-free pancakes
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 (Pancakes)
Course Breakfast
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2/3 cup dairy-free milk (we used almond // dairy milk would also work)
  • 2 large eggs (organic, pasture-raised when possible)
  • 1 Tbsp avocado oil (or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan)
  • 2 tsp vanilla extract
  • 1/2 cup almond flour*
  • 1/3 cup brown rice flour
  • 1/3 cup potato starch (NOT potato flour)
  • 1/4 cup cassava flour (we like Otto's)
  • 1/4 cup coconut sugar (or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes)
  • 2 tsp baking powder
  • 1/2 tsp sea salt

FOR SERVING optional

  • Dairy-free butter
  • Maple syrup


  • To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
  • Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.
  • Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to "stick" and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.
  • Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.



*If egg-free/vegan, we’d suggest using this recipe instead. We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope!
*Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven’t tested it this way and can’t guarantee the result.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 pancake Calories: 107 Carbohydrates: 14.4 g Protein: 2.4 g Fat: 4.6 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 201 mg Potassium: 80 mg Fiber: 0.9 g Sugar: 3.5 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 88 mg Iron: 0.5 mg

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  1. Debbie says

    These super fluffy pancakes were nothing less than perfection stacked on a plate! They were easy, delicious, and, YES, super fluffy! Next, I’ll make a batch of your gluten-free pancake mix to keep on hand and ready to go!
    Thanks so much for sharing all of your incredible recipes! 😃

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed the pancakes. Thank you for your kind words and lovely review, Debbie! xo

  2. FRAN P says

    Have you experimented with Coconut Flour? I have some and will be trying it to replace the flours mentioned, because where I am most of the ingredients are not available so looking for alternatives for a gluten free client.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fran, we haven’t tried coconut flour in this specific recipe, but it behaves much differently than most gluten-free flours and is more absorbent. We would recommend referencing this recipe. Hope that helps!

  3. Annette says

    I followed the recipe today, with a couple of substitutions, and it came out great :)
    Because of what I had at hand, I swapped the potato starch with cornstarch and brown rice flour with superfine white rice flour, I had no issues!
    As a small heads-up, while adding the dry ingredients I thought it might be too dry and need more milk, but actually letting the batter rest as instructed gave it the perfect consistency.
    Thanks for sharing!

  4. Erin says

    Hi there! I made this this morning for my kiddos. I substituted buckwheat flour for the brown rice flour and aquafaba (3 Tbsp per egg called for) and it turned out fantastic! Oh, I also subbed date sugar for coconut sugar. My kids said they were the best pancakes they’ve had yet, and they did turn out nice and fluffy, fluffier than any pancakes I’ve made before. I’m definitely making these again. Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we aren’t sure what would produce the same texture without testing, but possibly a combination of oat and sorghum flours? Let us know if you do some experimenting, Nancy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexandra, we think it will be too dense. Potato starch is key for a light and fluffy texture. If you want to try it, keep in mind cassava flour is more absorbent so you wouldn’t need to use as much of it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria, we wouldn’t recommend completely omitting it because it will impact the flavor and texture, but you could reduce it by half!

  5. Julie says

    Hello, my question is actually about the video. Love the music! Who is it from? Like the white skillet. Is it possible to know the brand? Thank you so much :)

  6. Diane says

    An you use flax seed eggs instead of the eggs in this recipe?
    You are usually so great about substitutions but I didn’t notice any for these pancakes! Can this batter also be used for waffles!?

  7. Liz says

    The recipe looks so good and I really want to try it but can’t have eggs. Can this be made with a vegan egg replacement like Ener-G or flax?